Stuffed Pepperoni Bread

It starts with that warm, familiar smell – you know the one. A bit like your favorite pizza joint but cozier, with a kind of toasty, cheesy softness that sneaks into every corner of the kitchen. When I bake this pepperoni stuffed bread, I always stand a little too long near the oven… not to watch it, really. Just to smell it come to life. The bread gets golden and crackly, the cheese melts quietly into every crevice, and then, pepperoni starts to crisp just a touch… it’s that moment when it smells more like home than food. Not fancy or fussy – just really, really good.

Why You’ll Crave It

• It’s like your favorite slice of pizza, but held in a warm, crunchy loaf that doesn’t droop or drip.
• Comes together so quickly – just ten minutes of prep, which feels like a gift on busy evenings.
• Endlessly adaptable – you can throw in mushrooms or swap cheeses, and it always works.
• That contrast between gooey cheese and crisp crust… it’s just something else.
• Perfect for sharing, though people might not want to (I’ve seen it get competitive at the table).

The first time I made this, my brother-in-law actually clapped when I sliced into it – I’m not even exaggerating.

What You’ll Need

• Store-bought or homemade bread dough: Enough for one large loaf – I usually use about 1 pound of pizza dough
• Pepperoni slices: Roughly 200 grams (thin and abundant – don’t be stingy here)
• Mozzarella cheese, shredded: 1 ½ cups, or around 150 grams – let it be cold so it doesn’t clump
• Marinara sauce: ½ cup or so, for dipping – you can warm this up while the bread bakes
• Italian seasoning: About 1 teaspoon – sprinkle inside or on top, depending on your mood
• Olive oil or melted butter: Just a tablespoon, for brushing over the top before baking

Easy How-To

Get the oven ready

Preheat to 375°F (190°C). I like to line a baking sheet with parchment even if it’s nonstick – it just feels tidier. And if you’re using a pizza stone, that works beautifully too.

Shape the dough

Take your dough and gently roll or stretch it into a rectangle – aim for roughly 10 x 14 inches. It doesn’t need to be perfect. Let it breathe while you get the filling together, especially if it’s fighting you.

Layer the love (aka the filling)

Start by laying the pepperoni down the center, not all the way to the edges. Add the shredded cheese on top, and maybe a light scatter of Italian seasoning. You want a thick center stripe about 4 inches wide, so you can fold from both sides neatly.

Tuck and roll

Fold one side of the dough over the filling, then the other side on top – like you’re swaddling it. Press the seams gently. Turn the loaf seam-side down onto your baking sheet. Tuck the ends in a bit if they look messy.

Brush and bake

Brush the top with olive oil or melted butter (butter gives it a richer flavor, if that’s your vibe). Sprinkle a little extra Italian seasoning, maybe some flaked salt. Bake for 15 to 20 minutes – until the crust goes golden and the cheese inside is deeply melty. Peek at the bottom to make sure it’s crisp, not soft.

Cool just slightly, then slice

Wait about five minutes – no more – before slicing. The cheese sets just slightly but is still stretchy. Use a serrated knife and go gently. Serve warm, with that little dish of marinara on the side, ready to catch all the drips.

Good to Know

• If the dough shrinks when you’re rolling it, give it a few minutes to rest and it’ll ease up – dough needs kindness.
• You can prep it earlier in the day, then just bake before dinnertime – it holds up beautifully in the fridge for a few hours.
• If your cheese leaks out a bit onto the pan (and it will), don’t panic – that’s the best part. Cheesy crisps. Fight for them.

Serving Ideas

• Serve it cut into thick slices, warm, with extra marinara or arrabbiata if you like heat
• Pair with a simple arugula salad and cold white wine for a balanced dinner
• Cut into smaller bites for a party spread – toothpicks optional, but helpful

Top Tricks

• Don’t overload the filling – it’s tempting, I know, but too much and the dough can’t hold it properly
• Let the dough come to room temp before shaping – cold dough snaps back and resists your efforts
• Try a sprinkle of smoked paprika or red pepper flakes inside if you want a little more kick

Frequently Asked Questions

Can I use puff pastry instead of bread dough?

You can! It’ll be more like a flaky pepperoni roll, and maybe a bit richer. Just keep an eye on it in the oven – puff pastry browns fast.

What cheese works best besides mozzarella?

Provolone, fontina, or even a bit of sharp cheddar melts nicely. I sometimes use a mix for more flavor layers.

Can I reheat it the next day?

Yes – oven or toaster oven is best. A few minutes at 325°F will wake everything back up. Microwaves work too, but the crust softens a bit.

Is this kid-friendly?

Very much so. My niece calls it “pizza bread” and eats it faster than anything I make. You can even use mild turkey pepperoni or skip it entirely for a cheese version.

Can I make it vegetarian?

Absolutely. Try sautéed mushrooms, spinach, or roasted bell pepper in place of the meat. Just keep the moisture down so the bread doesn’t get soggy.

So there it is – pepperoni stuffed bread, not fancy, but full of soul. If you try it tonight, I hope it brings the same warmth to your table that it brings to mine. Or breakfast table, if you happen to sneak a slice the next day (I’ve done that more than once…)